No-Bake Chocolate-Coconut Caramel Slice Bars

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet Australian treat combining a crunchy biscuit base with a gooey caramel layer topped by rich chocolate and coconut flakes. This Australian-inspired recipe, ready in about 35 minutes, layers digestive biscuits, crushed, unsalted butter, melted, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 16 Australian cuisine 220 cal/serving

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Ingredients

250 g digestive biscuits, crushed
125 g unsalted butter, melted
1 can (395 g) sweetened condensed milk
100 g brown sugar
100 g unsalted butter
2 tbsp golden syrup
200 g dark chocolate, chopped
50 g desiccated coconut

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Instructions

Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. In a bowl, combine 250 g crushed digestive biscuits with 125 g melted unsalted butter until mixture resembles wet sand. Press firmly into the base of the pan and chill in the refrigerator for 30 minutes.
Step 2: In a medium saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for 5-7 minutes until the caramel thickens and turns golden brown.
Step 3: Pour the caramel evenly over the chilled biscuit base and spread smooth with a spatula. Return to the refrigerator and chill for 1 hour until set.
Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water, stirring gently until smooth.
Step 5: Pour the melted chocolate evenly over the set caramel layer and immediately sprinkle 50 g desiccated coconut on top.
Step 6: Refrigerate the slice for another 2 hours until the chocolate is firm. Cut into 16 squares and serve chilled.